Whoops….it seems as though I have been a little MIA. I’ve been taking pictures of food, but just haven’t posted any! My goal from here on out is to post once a week, so please keep me to it if I start slacking again.
One of the most exciting things that has happened since I last wrote was that my farm share started! I did it last year as well, and to be totally honest, was a little overwhelmed by all the vegetables I had to use in a week. This year however, I was ready and have been trying to be more creative with using everything we’ve gotten.
Here’s a picture of what we got during one of the first weeks….
Lots of green! In recent weeks it’s been more colorful….especially with the tomatoes.
Here’s a little salad that I made for dinner one night. It’s got the lettuce (obvi), sliced radishes, avocado and fried goat cheese. The fried goat cheese is really tasty—I just cut slices of goat cheese, dipped them in egg and coated them with panko. Then I fried them for a few minutes on each side in a pan over medium heat.
One of the fun things about the farm share is that you end up with things that you never heard of, but get to figure out how to use. Like, kohlrabi.
Kohlrabi is a weird looking space-like vegetable:
I looked around for recipes to figure out what to do with mine and decided to try to make kohlrabi fries. One thing to know about kohlrabi is that it has a really thick outer layer and several layers of fiber underneath. You have to really use your vegetable peeler to get all the fibrous layers off. Every time I use my vegetable peeler I cut myself, so I think I was probably bleeding and didn’t get all the fibers off. It makes the final product a little chewy, which wasn’t especially delicious. So, word to the wise, keep peeling!
To make the kohlrabi fries:
1) Peel off the outer layer of the kohlrabi and slice it into thick slices.
2) Heat canola oil in a large skillet over medium heat.
3) Dip the kohlrabi slices into flour that has been lightly salted.
4) When the oil is hot, add the floured kohlrabi to the pan and cook for a few minutes (2-3) on each side until they are browned.
5) Let cool on paper towels and sprinkle with a spice of your choice (ex. ground cumin, paprika, chili powder or curry powder)
Mine were probably chewier than they were supposed to be, but they were definitely interesting……if you ever find yourself with a kohlrabi, give it a try!
Source: Adapted from New York Times
Enjoy! And thanks for reading.
p.s. I’m currently watching the men’s gymnastics individual finals. Has anyone else noticed how much nicer the male gymnasts are to each other than the female gymnasts? They all clap for each other! So much nicer.